冷(leng)凍(dong)(dong)(dong)(dong)干(gan)燥機(ji)制作的(de)(de)凍(dong)(dong)(dong)(dong)干(gan)面(mian)(mian)(mian)與方便(bian)面(mian)(mian)(mian)區別，哪個健康？首先，了解下速食凍(dong)(dong)(dong)(dong)干(gan)面(mian)(mian)(mian)，是運用低溫凍(dong)(dong)(dong)(dong)干(gan)技術，通過冷(leng)凍(dong)(dong)(dong)(dong)干(gan)燥機(ji)設備低溫凍(dong)(dong)(dong)(dong)干(gan)加工而成的(de)(de)方便(bian)面(mian)(mian)(mian)，隸屬凍(dong)(dong)(dong)(dong)干(gan)食品(pin)。方便(bian)面(mian)(mian)(mian)歷(li)經(jing)三個時代，第一(yi)代是油炸面(mian)(mian)(mian)，第二代是熱風干(gan)燥面(mian)(mian)(mian)，第三代是凍(dong)(dong)(dong)(dong)干(gan)面(mian)(mian)(mian)，凍(dong)(dong)(dong)(dong)干(gan)面(mian)(mian)(mian)又稱FD面(mian)(mian)(mian)、FD凍(dong)(dong)(dong)(dong)干(gan)面(mian)(mian)(mian)。FD是英文 Freeze Dried 的(de)(de)簡寫(xie)，意為真空(kong)冷(leng)凍(dong)(dong)(dong)(dong)干(gan)燥。因(yin)低溫真空(kong)冷(leng)凍(dong)(dong)(dong)(dong)升華脫水全程物理過程，特點(dian)是非油炸，鎖味、鎖鮮、鎖香，如同廚房現(xian)煮。
凍干(gan)面(mian)和(he)方便面(mian)的(de)區別在于：凍干(gan)面(mian)是運用(yong)凍干(gan)技術加工而成(cheng)的(de)方便面(mian)，特點是非油炸；而傳統的(de)方便面(mian)則(ze)是通過對切絲出來的(de)面(mian)條進行蒸(zheng)煮、油炸，從(cong)而讓面(mian)條的(de)形(xing)狀(zhuang)固定，一般可以生(sheng)食(shi)。
凍(dong)(dong)(dong)干(gan)(gan)(gan)面(mian)，是(shi)采(cai)用真空(kong)冷凍(dong)(dong)(dong)干(gan)(gan)(gan)燥(zao)技術(shu)將鮮(xian)面(mian)條、湯以及蔬(shu)菜速凍(dong)(dong)(dong)，后在零下(xia)(xia)30℃的(de)(de)真空(kong)環境中完(wan)成脫(tuo)水(shui)干(gan)(gan)(gan)燥(zao)，凍(dong)(dong)(dong)干(gan)(gan)(gan)面(mian)像其(qi)他速食(shi)(shi)面(mian)一樣，只需開水(shui)沖(chong)泡，即可恢復(fu)原來的(de)(de)面(mian)貌，且色、香、味基本(ben)保(bao)持不(bu)變。而(er)由于凍(dong)(dong)(dong)干(gan)(gan)(gan)面(mian)采(cai)用了(le)真空(kong)冷凍(dong)(dong)(dong)干(gan)(gan)(gan)燥(zao)技術(shu)，沒有經過高溫改變食(shi)(shi)物的(de)(de)物理化學(xue)結構，因此(ci)它的(de)(de)營養成分沒有流(liu)失，基本(ben)與新鮮(xian)食(shi)(shi)物相等。此(ci)外，高達95%的(de)(de)脫(tuo)水(shui)率使得食(shi)(shi)品保(bao)質(zhi)期大(da)大(da)延長，在不(bu)破壞包裝的(de)(de)前提下(xia)(xia)，可在常溫環境中保(bao)存(cun)五年以上。
由于現(xian)代人對于脂肪的反感，傳統油炸型方便面也就飽受(shou)批評，而真空(kong)冷(leng)凍干(gan)燥技(ji)術保(bao)持了食品(pin)的新鮮度(du)和(he)營養，不含油脂又可延(yan)長(chang)食物(wu)保(bao)質(zhi)期(qi)，所(suo)以凍干(gan)面和(he)方便面相比已經越來越受(shou)消費者的歡迎。
